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  • Salted Caramel Meringue Canapés

    Ideal as a tasty dessert or show-stopping canapé, impress your guests with these delicious mini meringues - complete with a sprinkle of festive sparkle...

    An exclusive Christmas canapé recipe from boutique catering company Bobs'i'loula, who recently cooked up a storm at our blogger wreath making event!

    Little Hazelnut Meringues with Salted Caramel Cream, Candied Physalis and Edible Glitter

    Serves 12

    I N G R E D I E N T S

    For the meringues:
    2 egg whites, room temperature
    125g caster sugar
    2 tbsp roasted, chopped hazelnuts

    For the salted caramel cream:
    25g unsalted butter
    25g light soft brown sugar
    25g caster sugar
    1 tbsp golden syrup
    160ml double cream
    1/2 tsp sea salt flakes

    For the candied physalis:
    12 physalis fruits
    150g caster sugar

    M E T H O D 

    Preheat your oven to 150 C fan. Line a baking sheet with greaseproof paper. 

    For the meringues, in a clean bowl, whisk the egg whites until stiff. Then whisk in the caster sugar, one dessertspoon at a time, until you have a stiff and glossy meringue. Don't be tempted to add your sugar too quickly otherwise your mixture will become like soup!

    Pipe or spoon the meringue mixture into 12 little shapes on your baking sheet, making sure they are well spaced apart. Put an indent in each one as this will hold your caramel cream. Sprinkle over the hazelnuts and bake in the oven at 150 C for 35 minutes then lower the temperature to 120 C and bake for another 30 minutes. 

    To make the salted caramel cream, melt the butter, sugars and golden syrup together in a small saucepan. Bring to the boil and simmer for a couple of minutes, stirring occasionally. Add 60ml of double cream and the sea salt and stir again. Set aside and leave to cool. 

    Whisk the remaining double cream to soft peaks and gently fold in the cooled caramel. 

    Finally for the candied physalis, melt the sugar gently in a small saucepan. Do not stir but shake the pan every now and then. Once it has melted, turn up the heat and boil until you have a caramel-coloured syrup. Pull back the "wings" on each physalis and quickly submerge the fruit in the hot sugar syrup. Place onto greaseproof paper to cool. The sugar will harden as it cools. Repeat with the remaining Physalis. 

    To assemble your mini meringues, spoon a little salted caramel cream into each meringue and top with the candied physalis. Sprinkle over more roasted, chopped hazelnuts if you like and a scattering of edible glitter for a sparkly treat! 

    Recipe by Bobs’i’loula